Numb Restaurant (川麻记) @ Marina One - Numb Restaurant Launches New Seasonal Sichuan Dishes Alongside 2nd Anniversary

Numb Restaurant at Marina One celebrates its 2nd Anniversary with the launch of an exciting lineup of new seasonal Sichuan dishes, each crafted with the modern flair for which the restaurant is known.

From now until 9 Nov 2025, diners can enjoy 50% off their highest-priced dish from the new menu with a minimum spend of $50. Plus, those who order the Spicy Chongqing Chilli Chicken ($40.80) and reply “Labubu Spicy” when prompted by the staff will unlock a complimentary upgrade to the upsized portion.

Golden Bliss Jasmine Tea, Fortune Blossom Jasmine Matcha

We began our meal with two new cold-crafted tea drinks, the Golden Bliss Jasmine Tea ($7.80) and the Fortune Blossom Jasmine Matcha ($7.80). Both were light, refreshing and carried pleasant floral notes.

Iberico Pork Belly with Garlic Sauce 4/5

Playfully presented, the Iberico Pork Belly with Garlic Sauce ($19.80) featured slices of boiled pork belly, drizzled with a tangy chilli and vinegar mix, alongside cucumber ribbons, ready to be dipped. The cucumbers provided a good balance of freshness and added crunch.

Sichuan Beer-Braised Duck with Potatoes 4/5

The Sichuan Beer-Braised Duck with Potatoes ($34.80) arrived sizzling in a claypot, with tender chunks of duck stewed in a rich braise. This would be good to have with white rice.

Golden Broth Crispy Rice Pot with Abalone and Seafood 3/5

Next was the Golden Broth Crispy Rice Pot with Abalone and Seafood ($46.80), which had a bed of brown rice mixed with prawns, abalone slices, edamame, carrots, and corn, topped with puffed rice. It was a pity that the broth leaned slightly bland and was overpowered by the brown rice’s nuttiness.

Classic Chengdu Seabass in Sour Pickled Soup 4.2/5

The Classic Chengdu Seabass in Sour Pickled Soup ($39.80 for Small, $49.80 for Large) is from the existing menu and was just as satisfying as on our previous visits. The bowl came brimming with tender slices of seabass, enoki mushrooms, and Sichuan pickled cabbage. What stood out was the broth, which was flavourful yet clean, with a drinkable tang and a gentle heat that even spice-sensitive diners can enjoy.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 530pm - 10pm
(Closed on Sat & Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]

KAMO by London Fat Duck @ Orchard Rendezvous Hotel - Experience the Best of Japanese-Chinese Cuisine

Taking over the space once occupied by Akanoya Robatayaki & Bar, KAMO by London Fat Duck makes a bold entrance with a concept that artfully blends Japanese finesse with the depth of Chinese flavours. Crafted in collaboration with a Michelin-starred Japanese chef, the menu offers diners a refined yet hearty culinary experience that centres around duck, but stretches well beyond it.

Crystal Prawn Dumpling with Clam Sauce 4.5/5

We began the meal with the Crystal Prawn Dumpling with Clam Sauce ($12 for 4 pieces), a dish that was as elegant in appearance as it was in flavour. Each dumpling was filled with sweet, crunchy tiger prawn, wrapped in a translucent crystal skin, and crowned with ebi sakura and ikura. The highlight was the robust clam sauce, rich with crustacean essence and fragrant with Chinese wine that enveloped the dumplings, delivering a savoury punch with every bite.

Signature Braised Duck 4.5/5

Braised Taupok, Braised Ajitama Egg, Braised Peanut 4/5

The centrepiece of our dinner was the Signature Braised Duck ($58 Half / $108 Full), a dish that surprises with its roots in Japanese technique but unmistakably evokes the soulful taste of Chinese-style braised duck. The team cleverly uses premium ingredients such as Rishiri konbu, aged tangerine peel, and Japanese soy sauce to create a deeply flavourful, aromatic braising liquid. The use of London Fat Duck, a fattier, more tender breed that elevates the texture and richness of the dish. To complete the platter, diners can add on classic braised companions like Taupok, Ajitama Egg, and Braised Peanuts ($2 each), soaking up the rich sauce beautifully. Two dipping sauces, green chilli coriander and fermented soybean vinegar, offer a refreshing contrast and added depth.

Braised Elephant Fish Fin 5/5

A unique and sustainable alternative to shark fin soup, the Braised Elephant Fish Fin ($68) was a delightful discovery. Its gelatinous texture mimics the prized delicacy, but the addition of luscious crab roe and sweet crab meat truly brought the dish to life, resulting in a luxurious, umami-rich broth that was both comforting and indulgent.

Stir Fry Golden Fungus 4.2/5

The Stir-Fried Golden Fungus ($28) introduced a pleasant crunch with its use of rare Yunnan golden fungus, known for both its delicate texture and medicinal value. Tossed with seasonal vegetables and finished in a savoury seaweed sauce, the dish offered both elegance and balance.

Pan Roasted Tiger Prawn 4.2/5

Next came the Pan-Roasted Tiger Prawn ($28 per piece), presented with a creative twist. The prawn was plump and meaty, paired with juicy shimeji mushrooms, and served on a shell filled with XO rice enriched by ebi butter and prawn roe. The result was a rich, umami-packed combination that was both satisfying and indulgent.

Black Cod 4.5/5

Another standout was the Black Cod ($22 per pax), available steamed or deep-fried. We opted for the latter, and it didn’t disappoint. The skin was shatteringly crisp while the flesh remained buttery soft. The fermented black bean sauce added a bold, savoury layer that perfectly complemented the sweetness of the cod.

Wagyu Claypot Noodles 4.2/5

The Wagyu Claypot Noodles ($38) are a luxury delight. The Shanghai noodles in Fujian sauce are paired with succulent A5 Omi Gyu. The slurping goodness tastes like Malaysia Tai Lok Mee, with a delightful chewy texture.

Orh Nee 4/5

Dessert was a modern rendition of the Teochew classic, Orh Nee ($14 per pax). The velvety yam purée was paired with a scoop of coconut ice cream and drizzled with Okinawa brown sugar, offering a perfect balance of richness and sweetness. A crispy black sesame pastry added crunch and contrast, rounding the meal with textural satisfaction.

KAMO by London Fat Duck is a confident and refreshing concept that pays homage to both Chinese and Japanese culinary traditions. The duck dishes are undoubtedly the stars, but the supporting cast from crystal dumplings to XO rice and claypot noodles adds dimension and flair. Whether you're a fan of bold Chinese flavours or refined Japanese technique, KAMO delivers a compelling fusion worth returning to.

Note: This is an invited tasting.


KAMO by London Fat Duck
Orchard Rendezvous Hotel
1 Tanglin Road
#01-01A
Singapore 247905
Tel: +65 9695 4124
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]

Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头) @ Sultan Gate - Enticing Lunar New Year Menu Alongside Its Signature Curry Fish Head

After nearly a decade since my first visit to Yu Cun Curry Fish Head's (渔村砂煲咖喱鱼头) inaugural outlet at Upper Paya Lebar in 2015, I decided to explore its second outlet at Sultan Gate. With Chinese New Year just around the corner, Yu Cun has rolled out an enticing festive menu alongside its signature dishes that continue to attract fans. Here's a detailed look at my dining experience.

Yu Cun Prosperity Yu Sheng 3/5

No Chinese New Year celebration is complete without tossing Yu Sheng for abundance and prosperity. Yu Cun's Prosperity Yu Sheng ($55++) is a vibrant dish, but compared to other Yu Sheng offerings in the market, it lacked a wow factor in terms of taste and textural interplay. While the flavours are enjoyable, I found them more ordinary than memorable.

Braised Chicken Soup with Creamy Red Lotus 4.2/5

The Braised Chicken Soup with Creamy Red Lotus ($78++) is a comforting, hearty dish packed with rich flavours, perfect for rainy, chilly weather. The broth, brimming with chicken, red lotus, and white fungus, showcases depth and warmth, making it a standout in their menu.

Prosperity Eight Treasure Duck 4.5/5

The Prosperity Eight Treasure Duck ($98++) is a delightful surprise and an absolute highlight of the meal. The tender, well-braised duck is stuffed with fragrant glutinous rice, creating a perfect harmony of textures and flavours. This dish exudes festive indulgence and is a must-try for anyone looking for something special on the menu.

Pen Cai 4.2/5

The Pen Cai ($298++) is a decadent celebration pot filled with premium ingredients such as 10-head abalone, prawns, fish maw, dried scallops, sea cucumber, roasted meats, and vegetables like cabbage and broccoli. The generous portions and luxurious ingredients make it a festive centrepiece. As an added bonus, you can enjoy a 15% discount on the Pen Cai with any purchase of Yu Cun's CNY package.

Steamed Red Grouper in Golden Broth 3.8/5

Fish is an auspicious symbol of abundance during Chinese New Year, and Yu Cun's Steamed Red Grouper in Golden Broth ($118++) is well-executed. The delicate grouper fillets, sandwiched with ham and carrot, are tender and flavorful. While the ham adds richness, the overall dish is satisfying but not groundbreaking.

Bonito Flake Pork Ribs 4/5

The Bonito Flake Pork Ribs ($78++) are fork-tender and marinated in a luscious, sweet sauce. While the addition of bonito flakes adds visual appeal, they don't significantly elevate the flavour profile. That said, the ribs themselves are delicious and worth trying.

Lobster Combinations 3.8/5

The Lobster Combinations ($218++) offers lobster cooked in two styles. The first is deep-fried lobster meat in a sweet orange sauce, while the second is paired with a tangy, spicy Thai-style salad. While the contrasting flavours are enjoyable, the dish felt slightly predictable and lacked the wow factor compared to other seafood options on the menu.

Claypot Curry Fish Head 4.8/5

The star of the show is undoubtedly Yu Cun's Claypot Curry Fish Head. Revisiting this signature dish after almost a decade, I was pleasantly surprised by the improvement in flavour. The curry is now richer, creamier, and more lemak than I remembered. The dish is loaded with fresh vegetables like long beans, lady's fingers, and tau kee, making it a hearty and satisfying offering. It's clear that Yu Cun has refined its recipe over the years, and this dish alone is worth the visit.

Yu Cun Curry Fish Head continues to be a go-to spot for hearty, comforting Chinese cuisine, especially during the festive season. While some dishes on the CNY menu could use a touch more creativity, signature items like the Claypot Curry Fish Head and Prosperity Eight Treasure Duck shine brightly. Whether planning a celebratory feast with family or revisiting old favourites, Yu Cun's offerings will surely make your meal memorable.

Note: This is an invited tasting.


Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头)
29/31 Sultan Gate
Singapore 198477
Tel: +65 6038 0391
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 9pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to the end. Walk along Beach Road towards Sultan Gate road. Turn right onto Sultan Gate road. Walk to destination. Journey time about 6 minutes. [Map]

Numb @ Marina One - Authentic Sichuan Restaurant with a Modern Touch

Nestled within the stunning Marine One, Numb offers a vibrant dining experience inspired by the bold, aromatic flavours of Sichuan cuisine. Known for its unapologetic embrace of spice and creativity, this eatery blends traditional techniques with modern flair. Be impressed with the diverse menu packed with dishes that delighted the palate and intrigued the senses.

Selection of Cold and Hot Teas

We began our meal with a delightful tea selection. The Phoenix Dancong Yashixiang Lemon Tea ($7.80) stood out as a refreshing cold option, while the Brown Sugar Ginger Tea ($15.80/pot) offered a comforting warmth. The latter was delicately balanced, with the gentle fragrance of brown sugar complementing the subtle ginger notes.

Mashed Pepper with Century Egg and Eggplants 3.8/5

This trending dish has been a favourite to explore across different restaurants. Numb’s rendition of Mashed Pepper with Century Egg and Eggplants ($16.80) features a visually striking presentation, separating the mashed century egg with pepper and eggplant. The dish offers two distinct flavours, one leaning towards a ‘mala’ profile while both making for an excellent starter.

Shanghai-Style Smoked Crispy Fish 3/5

The Shanghai-Style Smoked Crispy Fish ($20.80) delighted with its fragrant and crispy texture. The salt-forward flavour profile makes it an ideal pairing with drinks, though it might not stand out as a standalone dish.

Beijing-Style Duck Cubes with Cornmeal Steamed Buns 3/5

The Beijing-Style Duck Cubes with Cornmeal Steamed Buns ($33.80) is a complete meal featuring roasted duck cubes, garlic sprouts, and sweet peppers served with 5 steamed cornmeal buns. While the concept intrigued us, the overall dryness of the dish left it slightly underwhelming compared to others on the menu.

Garlic Shrimp on Vermicelli Noodles with Thai Chili Sauce 4.2/5

The standout dish of our meal was the Garlic Shrimp on Vermicelli Noodles with Thai Chili Sauce ($36.80). Served tableside with an irresistible drizzle of Thai chilli sauce, the charred vermicelli soaked up every bit of its flavourful essence. The plump, fresh shrimp made this dish an absolute must-try.

Signature Chongqing Chicken Pot 4.2/5

Another highlight was the Signature Chongqing Chicken Pot ($32.80). Tender boneless chicken pieces paired with fork-tender potatoes, beancurd skin and green chilli in a mildly spiced sauce. Its spice level is mild-friendly, even for those who avoid overly spicy food. We enjoyed dipping the cornmeal steamed buns into the savoury sauce for an extra treat!

Poached Chinese Lettuce in Soy Sauce 3/5

To round out the meal, we chose the Poached Chinese Lettuce in Soy Sauce ($16.80). While not particularly memorable, it provided a simple and clean counterbalance to the richness of the other dishes.

Numb's contemporary ambience defies the expectations of a traditional Chinese restaurant. There is a private room and outdoor seating at the Marina One location, which caters to both casual and formal gatherings. Non-spicy options are available for those less inclined to spice. A new outlet at One Raffles Quay has also recently opened, extending this unique dining experience to more guests.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
Facebook
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Daily: 11am - 230pm, 530pm - 10pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]